1 Tbsp olive oil

2 1/2 cups hot chicken stock
Grated peel and juice of 1/2 lemon
1 Tbsp chopped, fresh dill
1/4 cup plus 2 Tbsp plain yogurt
Salt and pepper to taste
Fresh dill sprigs to garnish

Preparation:
Cut 2 inches from cucumber for garnish, then chop the rest. Saute the onion in the olive oil until soft, add chopped cucumber, chicken stock, lemon peel and juice, and chopped dill. Bring to a boil and simmer for 20 minutes. Pour into a food processor and puree. Let cool and then stir in 1/2 of yogurt and chill.

Serve with thin slices of cucumber and remaining yogurt.Garnish with dill sprigs.